This well-loved Filipino comfort food is embued with the rich taste of chicken and milk, and the refreshing flavours of carrots and celery. In the Philippines, stock made from ham hock is used to give this soup a rich and smoky flavour.
INGREDIENTS
Cooking oil
Garlic
Onion
Chicken breast or fillet
Carrot
Celery
Chicken stock or water
Elbow macaroni
Milk
Butter
Ground white pepper
Salt
60 ml (2 fl oz / ¼ cup)
2 cloves, peeled and finely chopped
1, large, peeled and minced
200 g (7 oz), skin removed and cut into
2.5-cm (1-in) pieces 60 g (2 oz), peeled and finely diced
30 g (1 oz), peeled and finely diced
1.5 litres (48 fl oz / 6 cups)
200 g (7 oz)
375 ml (12 fl oz / 1½ cups)
40 g (1¼ oz)
½ tsp
to taste
METHOD
1 In a large saucepan, heat oil over medium heat. Fry garlic until light brown, then add onion and fry until soft.
2 Add chicken, carrot and celery and stir-fry for 3 minutes. Add chicken stock or water and bring mixture to the boil.
3 Add macaroni and cook for 8–10 minutes or until al dente. Reduce heat to low and add milk while stirring continuously. Add butter, then season with pepper and salt to taste. Leave mixture to simmer for 5–7 minutes or until soup is of desired consistency.
4 Dish out into serving bowls and serve immediately.
Note: If making stock from ham hock, boil with 3 litres (96 fl oz/ 12½ cups) water, then reduce heat, cover and leave to simmer for1 hour. Dice the carrot and celery in to cubes of a similar size so they cook more evenly. Adding milk to the soup gives it a rich, creamy consistency. Soup is ready to be served on the chicken pieces, changing the color and macaroni and vegetables are tender.
